Healthy Eateries In The Cape Town City Centre

Cape Town

Contrary to popular belief, healthy food is not restricted to carrots and cardboard-tasting crackers. We have come a long way in the past few decades to banish the stereotype that food that’s good for you tastes bad, and these days there are plenty of Cape Town restaurants that create dishes that are both healthy and delicious.

Many Cape Town restaurants are devoted to providing meals that are not only healthy and fresh, but that also utilise locally sourced ingredients and that aim to accommodate those with food allergies or dietary constraints, such as lactose and nut intolerances.

Addis in Cape

With an extensive menu that includes vegetarian and vegan options, Addis in the Cape is a fantastic place to share a memorable, yet healthy meal. Ethiopian cuisine is famous for its rich aromas and generous use of herbs and spices; though, it’s definitely not for the faint at heart.  Addis’s flavourful stews are served in a pancake-like sourdough base called Injera, which is gluten-free, fat-free and which is meant to be shared in a warm and communal manner. All the food on the menu is Halaal-friendly.

Addis is situated on 41 Church Street | Cape Town | +27 (0)21 424 5722

Dear Me

Dear Me is a gourmet brasserie in the Cape Town city centre that caters for vegetarians, vegans and people with any type of food intolerance. The kitchen team is passionate about fresh, seasonal produce prepared in a natural way, and aims to ensure the cuisine is still dished up with the maximum preservation of nutrients. Suppliers are handpicked, and usually share in Dear Me’s vision and commitment to create and maintain sustainable and ethical food production practices. 


Dear Me is situated on 165 Long Market Street | Cape Town | +27(0)21 422 4920

Myog

Keen for something nice and guilt-free (without the extra calories)? The Myog frozen yoghurt store on Kloof Street dishes up delicious frozen yoghurt that is 98% fat-free. With a vibrant and Chic interior, the store’s décor is as fresh as its locally-sourced ingredients. Not to mention, the delicious dessert is high in protein and calcium, and has both live and probiotic cultures.
Myog is situated on 103 Kloof Street | Cape Town |

Sababa Kitchen and Deli

Healthy salads and vegetarian dishes abound at this Middle Eastern-inspired deli. The Cape Town city centre eatery offers an extensive menu that will even satisfy the cravings of the carnivorously inclined. Think falafel balls, dolmades, Lebanese pastries and leek and cheese borekas with stuffed cabbage rolls. All of the food is fresh and prepared daily on the premises by the cooks. They also cater for individuals with basic food allergies and intolerances, such as lactose intolerance and Gluten intolerance. You can also purchase some goods to take back home for a nice respite from the usual supermarket ready-to-eat alternatives.

Sababa Kitchen and Deli is situated on 231 Bree Street | Cape Town | + 27 (0) 21 424 7480

The Kitchen

The food produced at this Woodstock eatery is contemporary and fresh, and as much as possible, is made only from seasonal and local produce. The dishes are predominantly Mediterranean and Oriental in flavour, but they also flaunt a modern South African twist. The Kitchen is particularly well-known for its inventive salads – there are 20 to choose from on any given day – such as the lentil, black rice and coriander salad. Thus, people with food intolerances are sure to find something to suit their diet.
The Kitchen is situated on 111 Sir Lowry Road | Woodstock | Cape Town | + 27 (0) 21 462 2201

Crush

This fresh food café in the heart of Cape Town offers healthy and nutritious meals made with exclusively seasonal ingredients. The informal, relaxed culinary hotspot prepares raw, gluten-free, vegetarian and vegan dishes, as well as freshly-squeezed juices, herbal teas and organic coffees. Crush prides itself on its support for local farmers, sustainable agriculture and environmentally-friendly products, and it aims to provide the health conscience community with quality fare at affordable prices.
Crush is situated on Shop no. 8 | St. George’s Mall | Cape Town | + 27 (0) 21 422 55 33

Sheff’s restaurant

Sheff’s is a small and vibrant restaurant situated in the mid-section of the Mother City’s CBD. With a healthy selection of dishes that caters for both vegans and vegetarians, the restaurant also prides itself on its ability to conjure up culinary concoctions that keeps food as close to its natural state as possible, such as lentil burgers, green salads and freshly squeezed juices. They can cater for any food intolerances or allergy – just ask the chef and he will adjust the dish accordingly. All the ingredients they use are high in fibre and complex carbohydrates, laying the framework for an energy-filled day.

Sheff’s is situated on 4A Buiten Street | Cape Town | + 27 (0) 73 273 5104

The Wellness Warehouse

The WellCafé (situated in most Wellness Warehouse stores) offers smoothies, sandwiches, salads and other healthy snacks. The café also caters for a wide range of food intolerances in its menu selection, such as wheat and dairy intolerances. Furthermore, if you feel like taking some of these delicious and nutritious snacks back home, the foodmarket stocks health foods, organic foods and foods that are low in saturated fat, salt and sugar.

The Wellness Warehouse is situated in the Lifestyle Centre | 50 Kloof Street | Cape Town | + 27 (0) 21 487 5440

Kauai

Kauai is, arguably, the institution most well-recognised by South Africans for convenient food options that are healthy, fresh and nutritious. The food chain uses the most wholesome ingredients, and caters for a wide variety of dietary preferences. Not to mention, the eateries can readily make substitutions for those with food intolerances: If you are lactose intolerant, Kauai’s smoothies can be made with GM free rice milk, and all of the mayonnaise used in their sandwiches and salads is egg-free for vegetarians and vegans. Lastly, all menu offerings are free from trans fats, MSG and tartazine; the breads are wheat-free and the wraps are gluten-free.

Kauai is located in various locations across Cape Town

Osumo

The sister chain to Kauia, Osumo and its menu offering claims the same health benefits as it’s more well-known brother. They try their best to only use free-range produce, and they will go the extra mile to cater for individuals with lactose, dairy, wheat and sugar intolerances. Also look out for their all-female staff – healthy girl power at its best.

Osumo is situated in various locations across Cape Town

Gusto Cafeteria

The food at Gusto Cafeteria is served buffet-style and is made fresh every day from seasonal produce. Some of the options available on the menu include salads, sandwiches and freshly squeezed juices. The chef and staff are all well aware of the nutritious elements of all their dishes, and patrons can ask for dishes to be adjusted to cater for any food intolerances.
Gusto Cafeteria is situated on 117 Hatfield Street | Cape Town | + 27 (0) 21 461 7868

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Tips and tricks when applying for a Visa

1 (5)Being the holder of a South African passport comes with the obligation of applying for a visa before you can travel to many countries. And seeing that visa application fees are non-refundable and can make up as much as 10 percent of the total cost of a trip, you will want to get your application correct the first time.

Despite how complicated the application process can be, the result is fairly predictable if you take some fairly easy-to-follow precautions, according to Daniel Anvari-Brown, a specialist in global immigration and visas for a range of popular destinations.

Anvari-Brown mentions that the point of a travel visa application in most instances is to confirm your identity and establish the purpose of your trip, so it’s also inadvisable to provide false or misleading information.

False or misleading information, if discovered, can lead to your visa being denied, which can affect whether your future visa applications for travel to other destinations are approved. Most countries do ask if you have been previously denied entry into other countries.

He goes on to state that even if the visa is approved here in South Africa, an immigration official can still deny you entry when you land, and possibly cancel your visa, should any discrepancies in your identity and purposes of your trip be discovered.

The grounds for refusing a visa in most countries can be grouped broadly into those that are procedural, where you as the applicant didn’t follow the right steps or didn’t provide all the required information, and those that relate to your history and past conduct.

In case you are asked to provide further information to support your application, keep at hand any other documents that confirm your identity, your financial means (such as bank statements), and anything that shows you intend to return to South Africa at the end of your trip. It’s advisable to travel with these documents, too, in case the immigration officer at your destination asks for them.

As an example, if you have previously stayed in a country longer than your visa permitted, your next visa application to that country could be denied. To avoid this, advises Anvari-Brown, do not overstay.

You will be issued with a landing card that says how long you are allowed to stay or the immigration official at the airport will put a stamp in your passport with this date or period. Stick to these dates religiously to avoid future headaches.

However if you have previously overstayed and your visa is denied, don’t despair, you might still be able to get a visa if you make a case for why you did and why you won’t do it again.

Other grounds for visa denials will be based on your past conduct, such as having violated the terms of previous travel visas by working or having been found guilty of certain criminal offences, which are even more difficult to explain away.

Anvari-Brown states that previous criminal convictions are one thing that discourages people from applying, but in reality denials on this basis are generally limited to very serious crimes, including drugs, fraud and human trafficking.

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Durban is ready to welcome the world at Indaba

shutterstock_104897915The Indaba begins this Saturday at Durban’s International Convention Centre with around 10 000 hospitality industry professionals, government officials and media for the four – day trade show.

Yesterday the ICC precinct was a hive of activity with dozens of workers building the 1300 exhibition stands.

Indaba is hosted by South African Tourism to showcase tourism destinations, products and services to international “buyers”. Indaba banners have gone up on street lights and specially-dressed tourism “welcome ambassadors” were being prepared for the event. Durban Tourism said major hotels were almost booked out because of the major event.

The agency estimated that Indaba would have an economic impact of R200-million for the city this year.

“Durban’s expertise and capacity to handle successful events and campaigns enables us to create the most memorable of experiences for the Indaba delegates,” said Phillip Sithole, head of Durban Tourism.

Durban Tourism would also locally launch its National Geographic documentary tonight at the Playhouse, which is part of its international marketing campaign with Cape Town.

South African Tourism boss, Thulani Nzima, said the country’s rich heritage and culture was this year’s theme for the Indaba. “We have placed a major emphasis on our heritage and culture, and its important tourism role at Indaba this year. Having the support of top fashion designers in promoting our world heritage sites through their incredible work is a major boost and a wonderful creative addition to the show,” he stated.

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Tiger Prawn Curry

curry

Ingredients:

  • 4 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 500g vine-ripened tomatoes, skinned, de-seeded and chopped
  • 500g raw tiger prawns, peeled
  • 100ml coconut cream
  • 4 tbsp chopped fresh coriander

For the curry paste

  • 1 medium onion, chopped
  • 3 garlic cloves, crushed
  • 2 green chillies, de-seeded and chopped
  • 2.5cm fresh ginger, chopped
  • 4 tsp paprika
  • 1 tsp masala
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 2 tsp lemon juice

Method:

  • Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.
  • Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.
  • Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 3-4 minutes, until
  • the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately with naan bread or pooris.

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A Great Getaway at La Cote D’ Azur

la cote (38)

We just took a 5 day break in Margate La Cote D’Azure apartments, arrived and porters were awaiting us to unpack the boot of my car after a long drive from Johannesburg, the checkin process took less than 5 minutes with the friendly counter staff (enjoyed the welcome drink) and within minutes we were in our apartment and ready to hit the beach !!

This is service like I have never experienced before and for that we say well done and thank you. We were only there for 5 days and in that time received 3 calls from reception to enquire if everything was ok, on our departure received an SMS from Petra Meyer and the team thanking us for visiting the resort, that extra mile gets my vote !!

Well done to all at La Cote D’Azure, you can all be very proud of the service you provide, you can give a number of hotels I use in my business travels a run for their money !! The apartments are in top notch condition, everything works and really clean (not to mention the awesome gardens).

Think Petra and the team deserve the recognition !!!!

The resort is amazing and we will be back.

 Regards Kurt Gruneberg

Boiled Maine Lobster

Lobster

Ingredients:

  • 2 medium white onions, sliced into rounds
  • 2 large carrots, cut into thirds
  • 2 stalks celery, cut into thirds
  • 4 sprigs fresh thyme
  • 1 small bunch fresh flat-leaf parsley
  • 1 large bay leaf
  • 1 750 ml  dry white wine
  • 1 teaspoon whole black peppercorns
  • Salt
  • 12 lobsters
  • 500g unsalted butter, melted
  • 6 lemons, halved

 

Method:

  • Place onions, carrots, and celery in a large stockpot. Make a bouquet garni: Gather thyme, parsley, and bay leaf; tie into a bundle with string, then add to the stockpot.
  • Fill stockpot 2/3 full with cold water; set over high heat and bring to a boil. Reduce heat, and let it simmer for about 30 minutes.
  • Add white wine and peppercorns and leave to simmer for about 15 minutes. Return to a boil.
  • Depending on the size of the stockpot, quickly add 4 to 6 lobsters to boiling court-bouillon, making sure the liquid covers all the lobsters. Allow court-bouillon to return to a boil again, and cook lobsters about 12 minutes. Using tongs, remove lobsters, and transfer to a platter or large bowl. Repeat with remaining lobsters, working in batches if necessary.
  • Using kitchen scissors, trim the tip of each lobster claw; allow the liquid to drain, and discard. Serve lobsters with melted butter and lemons.

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Take a Walk on the Wild Side

hole in the wall1

Hole in the wall provides the perfect opportunity to explore the beautiful stretch of untouched Transkei coastline and magnificent beaches. It is set in a secluded tropical bay, in the heart of the Wild Coast – the ideal setting for those wanting to escape from the modern day city life.

The Wild Coast, as the name suggests, is rugged an unspoiled, and boasts a number of shipwrecks along it’s deserted beaches. It is an area of natural beauty that has yet to be trampled by urban development, or destroyed by irresponsible land use.

Although the setting at Hole in the Wall is so serene, there is plenty to do to keep the guests entertained for days on end. On the grounds of the entertainment village there is a swimming pool with a bar and a spectacular view of the beach. A play area that is complete with trampoline, swings and a model boat that can keep the kids entertained all day. For the adults there is a ladies bar which is open till late. Play for free on one of the two pool tables or simply sit back and relax while you watch the sun set over the sea from the outside deck.  A health club with exercise equipment, horse riding and volley ball court is available for those who enjoy a little action.

Notorious for its endless opportunities of water sports, guests can take advantage of snorkeling, scuba and wreck diving, and it is an excellent angling destination, due to the abundance and variety of fish species present. Guests can enjoy everything from light tackle dropshot angling to the extreme shark angling popular amongst competitive anglers. Gentler pursuits such as bird watching, nature walks or simply enjoying the scenic vistas of the area are also on the cards for visitors to this lovely unspoilt region.

Apart from the resort facilities, the comfortable rustic rondavels will make sure that all your holiday needs are taken care of. The rondavels provide all the basic requirements as well as you can also enjoy a social braai in the privacy of your rondavel surrounds. Accommodation varies from 1 bedroom to 3 bedroom rondavels sleeping up to 8 people. The studio sleeps 2 people privately with a double bed, while some rondavels have 2 single beds to accommodate an extra 2 people. The 2 bedroom rondavels sleep a maximum of 6 people with a double bed in the main room, 2 single beds in the second room and a sleeper couch in the lounge, and the 3 bedroom rondavels have a similar arrangement except for an extra 2 single beds in the third bedroom for a comfortable holiday experience.

Marketing Destination Africa 2020

 

shutterstock_1493228Delegates from around the globe, including more than 20 African countries, attended the Africa Travel Association’s sixth annual U.S. Africa Tourism Seminar (USATS), which was one of the most successful ATA industry events staged in the U.S. to date.

Held last month in Washington D.C, the USATS, promoted the theme “Marketing Destination Africa 2020” and highlighted new marketing strategies, tools and emerging trends with presentations from top industry experts, including the US Deputy Assistant Secretary of State for African Affairs, Cynthia Akuetteh . It also emphasized the continent’s impressive economic growth and prospects for US Africa business exchange and development.

Cynthia Akuetteh went onto mention the important role Africa is primed to play in the security and prosperity of the international community and the need for the USA to take a comprehensive and committed approach to investment and development opportunities across Africa. She stated that there was no doubt that Africa is rising and that progress is being made in all sectors.

Head of Industry for Travel at Google, David Pavelko, went onto mention that Africa and the countries within can market themselves successfully if tourism stakeholders know how to take advantage of the trends in digital in a meaningful way. Pavelko added that the U.S. market is one that cherishes uniqueness and this will provide the perfect opportunity on which Africa can capitalize on. Africa has much more to offer than just the safari, and the use of digital and mobile applications can help bring the “bucket list” destination to life.

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Tips for Travelling Eco – Friendly

shutterstock_69463102Don’t bag it – When travelling you want memories of your holiday to last for years but not 500 years!Plastic bags can take up to 500 years to degrade so rather take your own re – usable shopping bags with you when you go to local markets.

Pack Light – Every Kilogram counts when flying. The more the plane weighs the more carbon emissions it ends up producing. Make sure you pack only what you need – the environment will thank you.

Share the load – Taking public transport is probably one of the best things you can do for the environment when travelling. It means you’re not creating any additional carbon emissions from private transport. It will also add to your travel experience, providing you with the opportunities to interact with the locals of the town.

Travel overland – Cut out just one five hour flight and your carbon footprint will be a ton lighter, and you will get to see more of the countryside too!

Enjoy a near beer – Opt for drinking a locally produced beer. Not only will you be enjoying a high quality drink, but your drink can be low carbon by cutting down on “beer mileage.” This of course applies to eating local produce too. Let your taste buds be adventurous – it’s carbon friendly.

Tweak your water habits – On vacation, it’s tempting to forgo our normal eco-conscious behaviors. While travelling, don’t forget to do the little things such as bringing reusable water bottles, turning off lights and air conditioning when leaving your hotel room, and opting out of a daily change of bed sheets and towels.

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Ravioli with Tomato and Basil Sauce

shutterstock_69089254

Ingredients:

  • 336g beef ravioli
  • 1 medium onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried basil
  • 336g fresh tomatoes, peeled and diced
  • 2 tablespoons fresh parsley, chopped
  • 2 garlic cloves, minced
  • Salt and Pepper to taste

Method:

  • Heat olive oil in large pan over medium heat. Add garlic and onion and cook until they become tender. Add basil, salt, pepper and tomatoes. Stirring occasionally, cook for 5 minutes. Remove the mixture from heat.
  • Boil a large pot of salted water. Add Ravioli to the water and cook until the ravioli floats to the surface and the dough is tender. Drain the ravioli well.
  • Transfer the ravioli to a serving dish. Cover the ravioli with tomato sauce and sprinkle the ravioli with parsley.

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